1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1 tablespoon Sriracha
1/8 teaspoon salt
Freshly ground black pepper
Paprika & chives for garnish
-Place eggs in saucepan; cover with enough water that there’s 1 1/2 inches of water above the eggs
-Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute
-Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
-Crack egg shells; Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.
-Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, Sriracha, salt, and pepper, and mix well.
-Transfer yolk mixture into a ziploc bag or pastry bag, and evenly distribute into cooked egg white halves. Do this in a circular motion to create a rose shape!
-Garnish with paprika, chives, and/or more Sriracha!